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What's for dinner #255 The countdown to Turkey Day edition. [Through November 14, 2013]

You wake up in the dark, you return home in the dark. Winter approaches.

Braises, soups and comfort foods are on the menu here on the Sou'west Shore of Long Island Sound.

What's in your plans?

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  1. We celebrated our Canadian Thanksgiving whilst in Croatia last month with a huge steaming copper pot of wild mushroom risotto and superb braised wild boar and grilled polenta. Neither my husband nor I are turkey fans so always opt for something different.

    And winter approached here a week ago with 25 cm of snow and it is snowing again as I type. :( As I posted on the other WFD thread, we are having chicken and dumplings, baked Appalachian beans and roast pears and plums. Nothing fancy pants tonight, just simple warming comfort food. :)

    19 Replies
    1. re: chefathome

      Croatia is very high on my goto list. Your Canadian Thanksgiving (risotto, braised boar, polenta) is right in my wheelhouse. Well done. Your so-called modest supper, too.

      1. re: steve h.

        Croatia is the most spectacular country there is in my opinion. It is absolutely stunning and the food in Istria is becoming more and more renowned. I love that you can go to a local konoba and discover that the chef/owner grows his/her own herbs, makes the own olive oils and wines, forages for wild mushrooms out their back door, uses their own chickens' eggs, raises their own livestock...and cooks with love and passion for their guests. Just go! :)

        1. re: chefathome

          I have a buddy who was raised in NYC, went to school in Michigan, maintains apartments in both London and Hong Kong. He has a few miles under his keel. He loves Croatia.

          That's good enough for me.

          1. re: steve h.

            There you go. You are as good as there!

          2. re: chefathome

            Have to agree with chefathome.
            we were there in 2005, for 2 months, on the Dalmatian Coast.
            Fabulously beautiful area.

            1. re: mariacarmen

              Glad you enjoyed it - it really is stunning, isn't it? Did you have good food? The best area for food in the country is in Istria and it really is diverse and incredible.

              1. re: chefathome

                we stayed part of our time living above a family from whom we rented an apartment, and got to have a few wonderful home-cooked meals. that's where I learned about blitva!

                we also got to attend and participate in the olive harvest with the family, which was an amazingly fun and fulfilling week.

                Yes, of all the places we travelled that year, we felt that, nature-wise, Croatia was the most gorgeous.

                1. re: mariacarmen

                  What a great story! I imagine you had blitva more than once. :)

                  Hopefully you will get to return someday.

                  1. re: chefathome

                    yes, I hope so. we are still in contact with our Croatian friends!

        2. re: chefathome

          Sounds fantastic. How were the Croatian wines?? And your menu sounds right in my wheelhouse also.

          I am thinking to changing my Chow name to "Owt Beef" in honor of the Joe Beef dudes. LOL

          1. re: Owtahear

            The wines are excellent. Several of our Croatian friends are vintners so we have grown very knowledgable about the varieties. We are, in fact, moving there in May so we will have plenty of time to discover even more about them!

            1. re: chefathome

              Chefathome, once you move to Croatia - can Chowhounds come visit you as part of our Croatia itineraries?

              I am hoping for a visit to Puglia,It, and Croatia in the fall of '14....

              1. re: gingershelley

                Yes, yes, yes! Actually, as we are both in our early 40s and retiring young, we are considering doing personalized small group tours (as in two to for people). And we know where the best places to eat are (at least in Istria), the best vineyards, prosciutto, olive oils, wines...

                Puglia would be amazing! We have not been there yet but plan to. From Croatia traveling to other European countries will be soooooo much easier than from Canada. :)

                1. re: chefathome

                  My friend Sly has a cooking school in Lecce - he has been bugging me to get over to visit him, and I have been wanting to go to Croatia for a while on reports from friends - so 2014 is the year.

                  Here is a link to his school; http://awaitingtable.com. He has been putting up some fun video's on his youtube channel - check it out:

                  )

                  I am sure he would be delighted to trade visits with you guys, or he could come over to Croatia (plan on taking the ferry from Brindisi) with me. Will keep an eye out for you around here, Chefathome - and hope to visit you over there' next year!

                  1. re: gingershelley

                    How exciting it would be to meet you both! What a great-looking cooking school. I teach cooking classes here in Alberta but just at community colleges and in homes on a small scale. Will check out the videos, too.

                    Truly, if you come to Croatia we must meet. Don't forget! :-D

                    1. re: gingershelley

                      I want to go to that school! And I wouldn't say no to Croatia either! You're both lucky!

                      1. re: roxlet

                        Maybe you and rbj20 could 'come on down' to Lecce too - I am sure we would have a grand time at Sly's making Orechietti, perhaps putting up tomato sauce or - I am hoping - doing the olive oil 'crush' next October:)!

            2. re: chefathome

              Your Canadian holiday dinner sounds superb!

              1. re: Cherylptw

                Indeed it was. I neglected to mention the excellent wine, too, and dessert that my husband had room for which was a huge slab of fudgey chocolate cake.

            3. This is called the "Weekend the Family is Lucky to Have Me"

              Right now...in the oven.......Roast Local Free Range Chicken with root veggies, Potatoes, Parsnips, Carrots, Shallots and Brussel Sprouts.... It smells fantastic. With a side of Frisee Salad and green beans..

              Tomorrow. Beef Bourginone. From scratch....lots of shrooms and carrots and onions with the beef. Can't wait, will cool down tomorrow.

              Just opened a 2006 Tudor Anderson Valley Pinot Noir.

              Love this time of year.

              1 Reply
              1. re: Owtahear

                Oh wow, Sunday night Bourginone is a fall season dream for me.

              2. Tonight a tagine of local lamb with shallots and dates, over brown basmati.
                It smells wonderful cooking.

                1. I posted at the same time you were opening this thread so I will post here to join this thread. James mom cancelled on dinner so no British pub treats tonight.
                  I got out hamburger to make "something" and James wants Cuban burgers. Grilled burger, mustard, ham, pickles, cheddar cuz its what we have and it is pressed in the panino press. A side of red peppers, onion, chunked tomatoes, badia and garlic powder I a foil packet grilled for five or so minutes and cheese will be added and back on the grill for a few minutes

                  13 Replies
                    1. re: steve h.

                      It came about a few years ago when i couldn't decide between the two so i put them together. It should have Swiss which I thought I had but the two legged "mouse in the house" got at it before I knew it. He has been on vacation and I have no idea what he has depleted. That's okay. Cheddar works in a pinch. At least it isn't velveeta. :-) Not that velveeta doesn't have its place.

                      1. re: steve h.

                        British pub treats sound intriguing!

                        1. re: helen_m

                          It is a pub that has won several times where I live. Lots of great treats like
                          Fish and chips with mushy peas
                          Sarnies and buttys
                          Toad in the hole
                          Bangers and mash
                          Pasty(4 kinds)
                          Beef and guiness pie
                          Sheppard and cottage pie
                          And by far the best Sunday roast with 8 oz prime rib or roast turkey, broccoli, peas,honey roasted parsnips and carrots,, roasted potatoes, Paxo stuffing,yorkshire pudding and Bisto gravy. All for the shocking price of 16 dollars.
                          Lots and lots more.

                          1. re: suzigirl

                            It sounds better than in actual British pubs!

                          1. re: roxlet

                            Thanks. That's high praise from both of you. :-)

                            1. re: suzigirl

                              If you reschedule, order a SnakeyB or Snakebite and see what you get.

                              1. re: grayelf

                                She rescheduled and it was for Bonefish Grill. Oh the horror. So what is a Snakeyb? I must know since I don't see going to the pub soon.

                                  1. re: grayelf

                                    I think irt sounds good until you get to the vomiting part. But i know better than to get that drunk anymore.

                                    1. re: suzigirl

                                      They are good. Obvi not with vomiting :-). My English cuz proudly introduced them when she visited us years ago and we took her to an "English" pub here for fun.

                                      1. re: grayelf

                                        Sounds like I need to right the wrong that was Bonefish Grill instead of a proper pub, with a snakeyb at the pub with my man.

                      2. Tried a new recipe tonight.

                        http://www.goodhousekeeping.com/recip...

                        Now granted, I didn't have quinoa, so I used Israeli couscous as the regular cooking time was the same.

                        Instead of the water in with the pears, I used white wine (and more than 1/4 cup), and added more seasoning of salt, pepper.

                        I used a couple of boneless pork chops that I flattened with the heel of my hand, and once the pears were 3/4 done, I added them back to the pan, splooshed in a bit more wine, and covered so the pork would finish cooking.

                        The wine definitely added some good flavor as it reduced; water would have made it even more boring. Overall, it was meh, even with my changes. Oh well, that's the only way you'll know, right?

                        There was wine for the cook.

                        2 Replies
                        1. re: LindaWhit

                          Even with the coriander, cider vinegar green onions, and butternut squash it was dull? It reads like a really tasty recipe.

                          1. re: MidwesternerTT

                            Yeah, surprisingly. My ground coriander is very old, as I don't use it all that often, so perhaps that's part of the issue. I'll be bringing it in to work for lunches mixed with some chopped cooked chicken - I'll add some Aleppo pepper (my standby jazzer-upper) to give it some oomph.

                        2. Supper was Steak Diane, an oldie but a goodie recipe courtesy of the New York Times.

                          Sides included egg noodles and a mushroom/pea combo. The sauce was traditional. Deb did all the heavy lifting. We washed it down with a California red.

                          Edited to add: Jackie Brown is on the plasma.

                           
                          1 Reply
                          1. re: steve h.

                            Love Steak Diane. Made that for DH last Valentines Day. Now you are making my mouth water. BTW - since I always make menus ahead of schedule, your chicken fricassee is coming up soon. Can't wait.

                          2. Italian night tonight - made the Marcella Hazan onion-butter-tomato sauce with cavatappi, a salad with a sharp vinaigrette and some nice Italian sausages, braised in red wine then browned in olive oil.

                            I also took a loaf of Costco's roasted garlic bread and turned it into cheesy, "blooming" garlic bread - I cut it into inch wide slices (attached at the bottom) and then into inch wide slices lengthwise, so it opened up like a Bloomin' Onion. I brushed it on all the cut surfaces with garlic butter and then stuffed the cracks with a mixture of fontina, mozzarella and Parmigiano. It was ridiculous - I ate a truly embarrassing amount. A Lodi Zin and a Barossa Shiraz to wash it all down. Very satisfying Saturday night meal!

                            5 Replies
                              1. re: biondanonima

                                Wow the garlic bread sounds amazing!!

                                  1. re: biondanonima

                                    Seriously, stop it. You have me aching for that bread in the worst way. :-)

                                    1. re: suzigirl

                                      I am making Bin5 loaf today. And it is going to take ALL my willpower not to turn the whole thing into a loaf of garlic bread. Damn it!

                                1. Saturday is normally my no cook night but I was browsing pizza dough online last night and decided to make it tonight...this was Bobby Flay's dough recipe. Spinach with jalapeno/beef sausage & garlic. The flavor was good but not happy with the dough.

                                   
                                  1. I cooked up some dried red peas and made red beans and rice. I sauteed the onion, celery and garlic in the fond left over from the bacon I'd fried for tomorrow's quiche. Basically, I used the Joy recipe, but added some red pepper flakes and served it with some Cajun hot sauce to sprinkle on.
                                    Had it over jasmine rice with baked chicken.

                                    1. Smoking a brisket and turkey moinkballs..... and also making a vegetable lasagna to use up the eggplant, zucchini, tomatoes, and broccoli rabe in the fridge. Strange combination I know.

                                      4 Replies
                                      1. re: Njchicaa

                                        Turkey moinkballs? LOL I think I shall call meatballs "moinkballs" from now on. :D

                                            1. re: mariacarmen

                                              I can't take credit for the name. I saw it somewhere... maybe even here on Chowhound. My husband and brother-in-law loved smoked anything but smoked anything wrapped in bacon is even better in their book.

                                      2. I had a hankering for Spanish flavours (no doubt inspired by the bottle of Txakoli I had squirrelled away) so made fish stew with peppers almonds and saffron from the Moro book. I did roasted potatoes dusted with smoked paprika and a generous sprinkle salt and spinach salad with sherry vinegar dressing. My 4 year old was a huge fan of the potatoes.

                                        10 Replies
                                        1. re: helen_m

                                          Wow! What kind of fish did you use in your stew?

                                          1. re: linguafood

                                            The original recipe suggests monkfish and clams, but I just used cod and prawns (sometimes I just use cod or whatever white fish looks good, and it's still great, it's a very forgiving dish).

                                            1. re: helen_m

                                              Nice. Yeah, I figured it was probably cod or something like that. Great for seafood stews & soups.

                                          2. re: helen_m

                                            Oh, Helen_m - I love the Moro cookbooks. Almost more than Jerusalem. Great flavors. I esp. love the cookbook Moro East, with all the pics taken on their old 'allotment' garden.

                                            Your dinner sounds great for a rainy night!

                                            1. re: gingershelley

                                              Me too! I had my wedding reception at Moro just before we left the UK for the States so it has a special place in my heart, and on my bookshelves!

                                              1. re: helen_m

                                                Another big fan of the Moro books. So far, the restaurant hasnt hit the top of our "to try" list on trips to the capital.

                                                1. re: helen_m

                                                  Oh, how special Helen_m to have had your reception there! What kind of goodies did you have at your event?

                                                  1. re: gingershelley

                                                    It was a really casual thing so we ordered the pomegranate cocktails and mezze for everyone then the guests chose whatever they wanted from the menu for a main. Instead of a wedding cake we had one of their apricot and chocolate tarts. It was partly chosen for the food and partly for the location because after we walked up the road to Eurostar to catch the train to Paris for a mini honeymoon. Photo of the table and cocktails!

                                                     
                                                    1. re: helen_m

                                                      Very nice! I hope to eat there next time I am in London - perhaps from off the Eurostar as well.

                                                      Great taste you have:)

                                              2. re: helen_m

                                                Fish stew. One of my favs. Yours sounds delicious

                                              3. It's finally pepperoni chicken parm night! I'm being lazy and plan to use Trader Joe's basil marinara, though I will saute some garlic and onion in olive oil, toss in spicy chicken sausage and a hit of wine, and let the sauce simmer before it's poured over chicken stuffed with pepperoni and a mix of Muenster and smoked mozzarella. Simple sauteed broccoli stems will be on the side. I always toss them but think I'll start trying to use them to add to other dishes.

                                                11 Replies
                                                1. re: fldhkybnva

                                                  Wow, you are taking it to a whole other level! Chicken, pepperoni, chicken sausage and 2 kinds of cheese. Sounds good!

                                                  1. re: valerie

                                                    Don't you love that you inspired a pepperoni chicken wildfire?

                                                  2. re: fldhkybnva

                                                    Well, dinner never happened :( I thought I was in the clear with my dear friend cabbage, but I guess not. I felt something brewing all day as I just felt really full with indigestion despite not eating much and it's only gotten worse over the day despite not eating much. Cabbage rears its ugly head again, so nibbles it was tonight. Fortunately I had some random bits in the fridge and had random bites of sliced roast turkey, cheese and salsa. Back on the cabbage wagon, looking forward to hopefully enjoying a hearty tomato dish tomorrow night.

                                                    1. re: fldhkybnva

                                                      Aw, sucks. I feel your pain. Hope you're back in top shape soon.

                                                      1. re: ChristinaMason

                                                        Thanks. The wambam of cabbage followed by an egg white broccoli frittata probably didnt help. I think part of it may be that I love cabbage so tend to eat a lot at one time but not sure ill be testing out portion size anytime soon :) or it could be that my granny just cooked the stuff to death, not leaving much to be digested by those feisty gut bacteria.

                                                      2. re: fldhkybnva

                                                        Oh no. I feel so bad for you. I hope it passes soon. Ugh.

                                                        1. re: suzigirl

                                                          Thanks, I'm still feeling pretty rotten but trying to take it easy and not push my stomach too quickly. Given my recent snacking habit, I should be able to get enough in to keep up my energy

                                                          1. re: fldhkybnva

                                                            I hate to say it but sometimes we just can't digest things that we used to. It is a bitter pill to swallow especially when it is a food that we love.

                                                            1. re: suzigirl

                                                              Yea, I can't think of anything else that would have done it. My stomach is just at a stand still.

                                                      3. Dinner last night turned out great; I was very pleased. I love cooking for people who like to EAT! The coconut, cookie, and brown butter crust on the key lime pie (really more of a tart) was a big hit. I only wish I'd made more jerk chicken because I could really go for a piece right now. At least there's fruity slaw and rice leftover....might make a good breakfast with an egg?

                                                        Tonight's dinner will probably be peppered and seared flat iron steak over arugula with lemony dressing. We're planning a day trip, so whether that happens depends on whether we eat on the road. Opportunity cost and all.

                                                        2 Replies
                                                        1. re: ChristinaMason

                                                          "I love cooking for people who like to EAT!" I totally know this feeling. Not that I'm a food glutton, or maybe I am, but it's just no fun when others aren't excited about it :) Anything is good with eggs!

                                                          1. re: ChristinaMason

                                                            We indeed ate out at one of the nicer restaurants in Purcellville, VA. Our burgers were good, but the shredded cheese and bottled raspberry dressing on the salad was kind of a low point.

                                                          2. Whew! The salmon was da bomb!!

                                                            I was pretty anxious for it to turn out the way I wanted to (or just .... edible), as I had some temp snafus with the smoker in the beginning. It was a cold and blustery afternoon, so the heat was uneven and too high at times.

                                                            That said, the 5 lbs. of smoked, maple-glazed salmon filets were damn near destroyed. You can see the teensy bit that's leftover -- maybe 4-5 oz. tops.

                                                            So you could say I was *very* happy about the results, and so were my guests.

                                                            Can't wait to smoke again :-)

                                                            Tonight, however, the good old stand-by at casa lingua: TCC.

                                                            It's a bit chilly to be grilling outside, but I'll just have to suck it up if I want that chickeny goodness on our plates tonight.

                                                            Side will be a simple salad of mâche with walnut vinaigrette, maybe throw some diced avocado & toasted walnuts in there, we'll see....

                                                             
                                                             
                                                            3 Replies
                                                            1. re: linguafood

                                                              I am so proud of you. That picture is litteraly making my mouth water. Wowza

                                                              1. re: linguafood

                                                                Yum! I am now craving hot smoked salmon. Damn you Lingua....

                                                                1. Tonight will be Meat Loaf (have not had that in forever), Mashed cream cheese potatoes with country gravy and steamed peas & carrots. Definitely comfort food.

                                                                  1 Reply
                                                                  1. There's a brown gloop from the freezer meal, tonight at Casa Harters. Or, to be precise, a beige gloop meal. Cauliflower & lentil curry. With chappattis. And home made chutneys.

                                                                    1. Pan fried hake with the remainder of the daal from Friday. I don't know what it is but white fish and a good spicy daal is one of my favourite combos ever.

                                                                      2 Replies
                                                                      1. re: Paprikaboy

                                                                        Lately I've been making some type of lentil dish every time I make salmon. I think that the combo of fish with lentils on the side just "works."

                                                                        1. re: ludmilasdaughter

                                                                          Love lentils with fish - or with scallops. Yum!

                                                                      2. Well, last night the GF who came over for movies was more interested in the pepperoni going on a pizza instead of in chicken, so I made up some dough; we had a couple of cast-iron baked pizza's; one classic with pep, mushrooms, olives and roasted red peppers, and I made one with shredded spinach, prosciutto, basil-olive oil base, roasted garlic cloves and smoked fontina. Very good!

                                                                        Never got around to the chopped salad... so WFD tonight will be that, WITH pepperoni in it, and I am marinating a couple of chix leg/thighs in garlic, white wine, saffron, smoked paprika. Going to also bake a 1/2 an acorn squash that needs using up with some orange juice, more saffron, coriander, etc, and maybe some nuts and chopped prunes in the cavity for a bit of a Moroccan touch.

                                                                        Helen_m's Moro dinner last night put me in the mood for some 'warm' spice flavors!

                                                                        5 Replies
                                                                        1. re: gingershelley

                                                                          I'm loving that marinade, great idea. Thanks for reminding me about the poor acorn squash that's been hanging in the pantry for a few weeks now.

                                                                          1. re: fldhkybnva

                                                                            I am much more into butternut and turban squashes, but my kind-of-poor grocery outlet-ish store had them last week for 2 squash for $1.00 - had to get some. I get the craziest deals on produce there.

                                                                            1. re: gingershelley

                                                                              Just out of curiosity, what is it you like more about the butternut and turban? I'm new to squash pretty much so just trying to learn as much as I can about differences.

                                                                              1. re: fldhkybnva

                                                                                I find them to be more full-flavored, and not as 'watery' - esp. butternut - it is a really satisfying texture and squash flavor. Probably my absolute preference for a cooking squash. It holds it's shape in things like risotto, my poblano and butternut gratin I make for Tday, in a mixed roasted veg dish, lasagna, etc.

                                                                              2. re: gingershelley

                                                                                I love acorn squash. It's got a firm enough texture, although softer than a butternut squash, and similar sweet-tones flavor. I especially like that it's easy to microwave cook (just use potato techniques) and when split it you have 2 little squash "bowls" that can hold butter & brown sugar or rice/nuts mixture or chicken/veg mixture.

                                                                          2. Dinner at the little French restaurant with a nice dessert. I adhere to free day Sundays. Going to marinate pork chops in buttermilk for a 24 hours for WFD tomorrow. Special dinner for Veteran's Day.

                                                                            1 Reply
                                                                            1. re: Berheenia

                                                                              I love the weekends to cook the "big" meals of the week. Try to do lighter things during the week (but not always successful). I do no-cook Mondays, Wednesdays and Fridays. So much leftovers to use (someday I might learn how to cook for 2 - but I'm not counting on it). Those are my re-heat days/clean out the fridge days. :)

                                                                            2. Its a tossup between goi cuon aka fresh spring rolls aka summer rolls or pizza. Got everything for both just not sure what in the mood for.

                                                                              1. We had a hankering for Pad Thai so that is what I am making tonight.

                                                                                1. Last night we made burgers with roasted fingerling potatoes. Tonight I'm making chile colorado with local pork. Also rice and refried flor de mayo beans (also local). I was thinking I might want margaritas tonight, but turns out I'm out of grand marnier. Oh well, beer it is.

                                                                                  1. Snow Cap Salad is chlling / flavor-melding in the fridge. We'll have it with warm naan bread.

                                                                                    It started to be simply BLT salad, but I noticed I had all the ingredients on-hand to expand to make layers - iceberg lettuce, thawed green peas, halved grape tomatoes, a pound of bacon that I cooked in oven then diced, 3 hardboiled eggs slice, and 8 oz. shredded Swiss cheese. The dressing that "frosts" the top layer is equal parts sour cream & salad dressing (I used fat free versions of both), thinned by lemon juice and seasoned to taste with garlic salt.

                                                                                    1. Tonight is venison tenderloin seasoned with salt free herb seasoning, granulated onion, pepper, cumin and a touch of salt; seared in a non stick skillet and finished in the oven with a chunky caramelized onion/garlic/beef stock & red wine sauce. Sides are leftover collards seasoned with smoked neck bones and roasted potatoes that have been thickly sliced and seasoned with hot smoked paprika, dried thyme, seasoned salt & pepper.

                                                                                      I baked the BF his favorite gingerbread...smells great in here!

                                                                                      12 Replies
                                                                                      1. re: Cherylptw

                                                                                        Damn, I wish I could get my hands on some venison tenderloin. But all the hunters around here eat it themselves, and we have no venison in the stores. Wah.

                                                                                        1. re: linguafood

                                                                                          I have to turn down gifts of venison right now because I don't have room in either of my freezers; still working on last season's catch. The sad thing is most hunters around here just want the "prime" tenderloin cut and maybe a ham then they take the rest to the woods and dump it, which I find a travesty! I have ribs, shoulder, tenderloin and ham plus sausage we made last year. I'd love to take more....

                                                                                          1. re: Cherylptw

                                                                                            OMG!!!! Can't they freeze it and donate it to food pantries or soup kitchens? Jaysus, what a waste!

                                                                                            1. re: LindaWhit

                                                                                              There are a lot of hunters who donate but the government is so funny about accepting the meat, even if it is processed properly. Read these articles from earlier in the year: http://www.fieldandstream.com/blogs/w...

                                                                                              http://www.grandviewoutdoors.com/arti...

                                                                                              1. re: Cherylptw

                                                                                                I know where we live, even if you hit a deer/elk/etc. in the road by accident with your car, and you call the authorities immediately, they won't donate the meat to even a local shelter. So sad and what a waste of such good meat.

                                                                                          2. re: linguafood

                                                                                            Me too, I always see it as Wegmans but at that price, not even I will bite.

                                                                                          3. re: Cherylptw

                                                                                            Cheryl! Just the person I wanted to "talk" to. Can you check out my "Elk, Antelope and Moose, oh my!" thread that I posted a few hours ago and see if you have any ideas for me? I'm guessing antelope might be similar to Venison.

                                                                                            1. re: juliejulez

                                                                                              I know I'm not Cheryl, but I did post a reply to you on your post. Hope you enjoy all your fabulous finds. If you decide you don't want to go there, just pack it up in dry ice and send it to me!!!!! Happy eating.

                                                                                              1. re: juliejulez

                                                                                                Julie; I looked at your post and left you some links to check out. I'm looking forward to reading your posts when you start cooking those meats.

                                                                                                1. re: Cherylptw

                                                                                                  Thank you Cheryl! I'm looking forward to "playing" with the meat!

                                                                                              2. re: Cherylptw

                                                                                                Gingerbread - OMG - GINGERBREAD - for real? Is it warm? Is there butter for that? I think I have died and gone to heaven. Oh, wow. Have not had that in ages. PANT, PANT, PANT, PANT.

                                                                                                1. re: boyzoma

                                                                                                  Lol! It was warm and I mixed in a stick of melted butter before baking...BF eats it without the extra butter but he zaps it in the microwave to warm it. I hardly ever eat the stuff but he loves it so I make it every few weeks. Reminds him of his grandmother's gingerbread which he hadn't had in 20 years before I started making it.... the 9 inch pan will be gone by Tuesday

                                                                                              3. I have had a pork shoulder slow-roasting in the oven since our brunch guests left at about 2.30. The meat is pretty much done and we've added onion, garlic, celery, carrot, bay and will add some cooked cannellini beans in a bit to go all cassoulet-esque. We'll just wilt some cavolo nero with butter and garlic to eat with it. I'm planning to make some sugo later in the week with the leftovers, the shoulder was huge!

                                                                                                Some pinot noir on the go, I'm totally enamoured with domestic wine!

                                                                                                1. Abandon hope (of dieting!) all ye who enter this thread!

                                                                                                  I love this thread - in the past few hours, there has been a veritable smorgasbord of Colorado chili, flat iron steak, pepperoni chicken parm, brown gloop (a.k.a. Cauliflower & lentil curry), meatloaf, pan-fried hake, chopped salad, spring rolls (or pizza), Pad Thai, Snow Cap salad, venison tenderloin with caramelized onion/garlic/beef stock & red wine sauce....can you IMAGINE the buffet if we were all cooking? ;-) If you have no inspiration as to "What can I cook tonight?" - this is the thread for you. :-)

                                                                                                  As for me, I was inspired by JonParker's thread about Chicken Lyra, something he created and named after his new kitten.

                                                                                                  http://chowhound.chow.com/topics/923158

                                                                                                  I've cut everything in half for 2 portions, and am using dried tarragon instead of fresh, as well as champagne vinegar instead of sherry vinegar. Dinner is just a few minutes away, and the house smells good!

                                                                                                  The sides will be buttered egg noodles and sauteed chopped red bell pepper and spinach, seasoned with salt and Aleppo pepper - and sauteed in bacon fat from this morning's bacon, over-easy eggs, and toasted English muffin. Always a good repurposing when you can use bacon fat.

                                                                                                  Hence the lead sentence of my post - Abandon hope (of dieting!). ;-)

                                                                                                  Oh yeah - there's wine for the cook. Fortification is needed for going back to work tomorrow morning.

                                                                                                  10 Replies
                                                                                                  1. re: LindaWhit

                                                                                                    Cheers Linda, Sunday night wine is olbigatory here. Enjoy what's left of the weekend, I say. And here's to abandoning dieting!

                                                                                                    1. re: LindaWhit

                                                                                                      That JP recipe caught my eye, too. Let us know what you think.

                                                                                                      1. re: linguafood

                                                                                                        It was pretty good - I needed to add more dried tarragon, as mine was a bit weak, but love the combination of flavors. Oh - and there's no need for the cornstarch slurry if you let the heavy cream/chicken stock/mushroom mixture simmer long enough.

                                                                                                      2. re: LindaWhit

                                                                                                        "Abandon hope..."

                                                                                                        Yeah, dieters beware. Lobster bisque was on the the table tonight. This was the real deal based on Auguste Escoffier's recipe with a modest update by Jasper White. Lots of cream, lots of wine, lots of brandy. Amontillado, just a splash, to send the bowl over the top.

                                                                                                        The dish is labor intensive and takes a few days but the technique is very simple.

                                                                                                        Go for it. The results are worth it. Deb is proud.

                                                                                                         
                                                                                                        1. re: steve h.

                                                                                                          Oh.
                                                                                                          My.
                                                                                                          Freakin'.
                                                                                                          MY.

                                                                                                          Escoffier and Jasper. Helluva combo!

                                                                                                          1. re: rabaja

                                                                                                            Rats. I had that in my first post, but I hit the wrong button and the site reversed and I lost my entire post and had to retype. Definitely AND GINGERBREAD! ;-)

                                                                                                            1. re: LindaWhit

                                                                                                              It was the item that made me salivate the most, lol.

                                                                                                        2. Jealous as hell of lingua's smoked salmon inspired me to get some today at the butcher and make lemon, butter, dill and badia and garlic salmon. Sides will be jasmine rice and broccoli. It isn't smoked but it will fit the bill.

                                                                                                          4 Replies
                                                                                                          1. re: suzigirl

                                                                                                            Sounds delicious and healthy suzi.

                                                                                                            1. re: helen_m

                                                                                                              Thanks Helen. I did sneak a little butter in there but mostly healthy. I really enjoy the combo that I first had prepared for me by my boyfriend. However his portion will include melted cheddar on the fish. Not my thing but it makes him happy.

                                                                                                            2. re: suzigirl

                                                                                                              Lovely salmon treatment. And not everything needs to be smoked. At least that's what people keep saying to me :-D

                                                                                                              1. re: linguafood

                                                                                                                Yes but it just looked so lovely and smokey delicious. What do they know?

                                                                                                            3. After a great weekend of watching friends land speed racing at El Mirage (like in Worlds Fastest Indian, if you're not a racing fan, except that was Bonneville,) my eyes are fried from the fine dust, getting sunscreen in them and the insane reflection off the lake bed. Dinner must be easy! Knowing ahead of time I'd want easy, 2 large London Broils have been marinating since Friday night (planned leftovers for lunches.) They will be cooked on the grill since the weather couldn't be better- upper 80s all weekend and for at least the next 4 days. Trader Joe's french green beans and some eggplant (the plants are STILL kicking out a dozen a week!) for sides, I'll make a foil packet for the beans so we'll only have plates and wine glasses to wash.

                                                                                                              3 Replies
                                                                                                              1. re: weezieduzzit

                                                                                                                Nice dinner. I love the idea of cooking extra beef for lunches.

                                                                                                                1. re: suzigirl

                                                                                                                  It also happens to be our older Bengal's absolute favorite food so we like to have some extra for her. She gets the craziest meow ever.

                                                                                                                  1. re: weezieduzzit

                                                                                                                    I had two Bengals named Fire and Ice(sisters) that i lost in a divorce and two siamese/ silver bengals that I have now(Cashmere and Romo, bro and sis) that you can peep on the My cat loves people food thread. I am super familiar with the crazy meow. And the kitty wants beef, give the girl beef. I am in love with the breed. So beautiful.

                                                                                                              2. Soup and salad on Monday. Butternut squash soup and roasted beet salad with goat cheese and a maple dressing both from my dishing up Vermont cookbook. Later this week Marcella Hazan's meatballs with cabbage. One night will be chicken cutlet with mashed potatoes and broccoli. Other than that it is up in the air.

                                                                                                                1. Well hello. I'm back again after being fairly useless at cooking anything vaguely interesting since I started working from home whilst attempting to wrangle an energetic toddler at the same time. I'm starting to get into the swing of things though, and the spring produce here is incredibly inspiring. I keep buying more than we can eat.

                                                                                                                  Tonight we're using up leftovers from a BBQ in the weekend. BBQ-ed chicken 'nibbles' will be reheated and served with a golden beetroot salsa (a recipe from Jerusalem that they serve with mackerel). We'll start however with a globe artichoke each to dissect, dunk and devour.

                                                                                                                  Other food projects today include bacon to cold smoke and the toddler is demanding we make pink cupcakes. The bacon should come out great, my baking skills however leave a lot to be desired.

                                                                                                                  10 Replies
                                                                                                                      1. re: Frizzle

                                                                                                                        I'm pretty sure the look of the cupcakes won't much matter to the toddler. :-)

                                                                                                                        And welcome back!

                                                                                                                        1. re: Frizzle

                                                                                                                          How nice to have you back and to hear about springtime in NZ! Tonight we are expecting an Arctic cold front. Will look forward to your posts about spring produce!

                                                                                                                            1. re: Frizzle

                                                                                                                              i'd wondered about you! glad to see you back!

                                                                                                                              1. re: Frizzle

                                                                                                                                Thanks all for the warm welcome back. You're all the best. :)

                                                                                                                                And last night's dinner - the golden beetroot salad was killer. I'm not a beetroot fan but the golden ones are milder and more carrot flavoured than red. The original recipe is here if anyone is interested.http://www.theguardian.com/lifeandsty...

                                                                                                                                1. re: Frizzle

                                                                                                                                  I wish our CSA would do the golden. I can't even buy the golden beets at the grocery store. Does it grow regionally only?

                                                                                                                                  1. re: melpy

                                                                                                                                    I have no idea. I couldn't find them in Australia but have found them in a few shops in New Zealand.

                                                                                                                                    1. re: melpy

                                                                                                                                      I had golden beets in a side in a restaurant in Laramie, Wyoming. Not sure where they came from though :)

                                                                                                                                2. It is a chilly 58 degrees here in my N. California city. I have a crockpot of beef vegetable soup simmering away. I have a nice mixed salad with home grown tomatoes that my vines just keep producing. I am debating corn bread. I also have some cold crispy Fuji apples to slice up and enjoy. For now as I wait for my soup to brew...I am satiating myself with piping hot Constant Comment tea.

                                                                                                                                  1. We can't match the complex and powerful flavours of many of the dinners already shared on the thread. You really are clever cooks and I remain in wonder at your efforts.

                                                                                                                                    Here, at Casa Harters, there's "leftovers frittata". Carrot, green beans & potatoes from Saturday's dinner; a little Parmesan over the top before it finishes under the grill. Mixed salad to accompany, bottled dressing.

                                                                                                                                    1. I've been so busy reading and drooling over your posts that I haven't had time to post myself. Because I know you're just dying to find out what I've had for dinner!

                                                                                                                                      I had a really crazy busy weekend, and was exhausted yesterday. All I could muster up was Annie's shells with white cheddar (I use Greek yogurt in place of milk), along with some chopped and fried up turkey kielbasa. That really hit the spot as I plopped myself down on the couch to watch the Saints whoop the Cowboys.

                                                                                                                                      I have some beautiful grass fed beef shanks from the market, along with some beets, carrots, celery and cabbage.I foresee borscht on tonight's menu. My friends should be happy as I always wind up with a ton, and as the hubster is still in Iraq, the leftovers shall be shared.

                                                                                                                                      Oh, and I have to brag about a major score that I got at the market. I absolutely love my fish monger. I got there later in the morning, so he cut me a deal on one pound of wild caught salmon, and five very sizable rainbow trouts, all for $25.00! Whoot. He just wanted to get rid of it. Oh, and I should mention that he's a total hottie as well. Heehee.

                                                                                                                                      9 Replies
                                                                                                                                      1. re: ludmilasdaughter

                                                                                                                                        GREAT score on the fish, ludmilasdaughter!

                                                                                                                                        And if your husband is in the military service in Iraq, please thank him for his service from all of us today.

                                                                                                                                        1. re: LindaWhit

                                                                                                                                          Thanks, Linda. He's not in the service, thankfully, but those were kind words to remind us all to thank a service member/veteran.

                                                                                                                                        2. re: ludmilasdaughter

                                                                                                                                          Man am I jealous. I paid 17.99 a pound for wild caught salmon yesterday. I don't even want to know what my bf spent for the stone crab claws since this is an awful season. But he knows how much I love them and he is sweet like that.
                                                                                                                                          Loving the sound of your borscht. It is the perfect time of the year for it.

                                                                                                                                          1. re: suzigirl

                                                                                                                                            I hate that I love wild caught salmon - for a whopping $24.99/lb.

                                                                                                                                          2. re: ludmilasdaughter

                                                                                                                                            Well, my evening didn't work out as planned. I was so exhausted by the time I got home I just didn't have the energy to make borscht. Borscht is really easy, but there's just so much prep work. So I compromised. I made the beef stock. I chopped up the beets, onions, carrots, and celery. Everything is in tupperwear containers in the fridge. So tonight all I have to do is chop up the cabbage, potatoes, green pepper, parsley and celery and build the soup. I wound up eating leftover Mongolian beef.

                                                                                                                                            I'm still astounded by the seafood score! My monger hasn't had stone crab claws in a while. I'll have to ask him about that.

                                                                                                                                            1. re: ludmilasdaughter

                                                                                                                                              I hear you. After a two hour curriculum council meeting devoted to a workshop on poverty (for which I had already read they entire book because they told us to and then proceeded to teach the book as the workshop) I was pooped and starving.

                                                                                                                                              After an hour of debating with my husband about what to eat instead of the soup and salad I was going to make, we ended up with meat and cheese calzones from one of the local pizza shops. It was fabulous.

                                                                                                                                              No more slacking this week. I should get home at a reasonable time to actually cook the food I had planned.

                                                                                                                                              1. re: melpy

                                                                                                                                                I hope it works out for you, because it's certainly not working out for me. Once again, no borscht making. Some of my lady friends that I haven't seen in ages invited me out to a new Tapas restaurant in town. I couldn't resist.

                                                                                                                                                And tonight, I've got a work function dinner that I have to attend.

                                                                                                                                                Maybe tomorrow night, but then I also have to make tapas for a tapas party that I'm going to on Friday. Ugh. Maybe I ought to freeze that stock until this weekend and cut my losses with the cut up veggies. So frustrating!

                                                                                                                                                1. re: ludmilasdaughter

                                                                                                                                                  Made the soup and salad which were very good. lots of leftover soup left through. Do you think I can freeze butternut squash soup thy contains half and half?

                                                                                                                                                  1. re: melpy

                                                                                                                                                    I don't see why not. It may separate a little when frozen, but should be fine once it's reheated.

                                                                                                                                          3. Tonight we'll be having that flat iron steak and arugula I mentioned previously. If there's any cauliflower in the freezer, I'll make "mash"---otherwise, maybe some braised or sauteed cabbage.

                                                                                                                                            2 Replies
                                                                                                                                            1. re: ChristinaMason

                                                                                                                                              Flat iron is such a great cut, it's one of my top 3 favorites these days.

                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                Agree - tender and flavorful. I can get one of the ones in cryovac, cut it in 2 or 3 steaks 'for one' and get several portions out of one package.

                                                                                                                                            2. I ended up nixing the Trini-Chinese chicken idea, as I realized there was no 5 spice in the house (nor the fixings for it), and I got to the store too late to give the thighs a proper marinating time.

                                                                                                                                              So instead I made a recipe for "lemon chicken" I had pepperplated a while ago, courtesy of the FN.

                                                                                                                                              It has you sweat 9 (!) garlic cloves in "good" olive oil (not that cheap-ass crap I usually cook with hahahaha), then take that off the heat, add 2 tbsps lemon zest, 1/3 cuppa dry white, 3 tbsps of lemon juice, some oregano, salt & thyme.

                                                                                                                                              You place the thighs skin up on the sauce which has been poured into a baking pan, brush the skin with olive oil, s&p, and put in the 400° oven.

                                                                                                                                              Meh. Not only did dinner *kill* us (chicken thighs can be tricky for us, we don't fare so well with chicken fat unless it's all cooked off like on the grill, for example), but it was also pretty boring.

                                                                                                                                              And then, Ms. Worst Short-Term Memory On The Block realized that she (maybe.... probably... perhaps?) made this recipe before and was just as underwhelmed with it.

                                                                                                                                              So I tossed it. Gone from Pepperplate forevah!

                                                                                                                                              The mâche with toasted walnuts, avocado & bleu cheese with a tangy walnut vinaigrette, OTOH, really hit the spot.

                                                                                                                                              Can't win 'em all.

                                                                                                                                              As for WFD tonight? No clue. Forgot to take out the two boyguh patties we have in the freezer, so maybe we'll have to go out. Fer shame :-)

                                                                                                                                              11 Replies
                                                                                                                                                1. re: linguafood

                                                                                                                                                  That is really to bad because it really does look good.

                                                                                                                                                  1. re: suzigirl

                                                                                                                                                    Well, I wasn't happy with how floppy and beige the skin was after 50 min (!), so I put them under the broiler.... cue burnt skin '-(

                                                                                                                                                    Oh well. Now that I removed the recipe permanently I am in no danger of repeating the same mistake again in half a year.

                                                                                                                                                    1. re: linguafood

                                                                                                                                                      What I usually do instead of deleting the recipe is make a note in Pepperplate that I made it and that it sucked. That way, I don't encounter it on a website in the future and forget that I already made it!

                                                                                                                                                      1. re: biondanonima

                                                                                                                                                        I'm hopeful that 2 strikes might linger in my brain slightly longer than a one-off. But you're right -- I'll probably be stuck for ideas half a year from now, google chicken recipes and go "oooh! lemon chicken! what a nice idea!!"

                                                                                                                                                        Ha.

                                                                                                                                                        1. re: biondanonima

                                                                                                                                                          That's what I do too. I think I may have learned that from you!

                                                                                                                                                  2. re: linguafood

                                                                                                                                                    That's a bummer about your lemon chicken. i've done that before, when I don't keep accurate records on Pinterest and I end up making something I didn't really like the first time again.

                                                                                                                                                    If you wanted to try it sometime, this lemon chicken recipe is a winner winner chicken dinner: http://www.inspiredtaste.net/18649/ea...

                                                                                                                                                    1. re: juliejulez

                                                                                                                                                      That does look slightly better than the one I used, although the ingredients are almost identical, save for the mustard.

                                                                                                                                                      I probably shoulda crisped up the skins in the pan before putting it all in the oven. I cannot abide floppy skin.

                                                                                                                                                      1. re: linguafood

                                                                                                                                                        Floppy skin is gross and is why I used to hate skin-on chicken.... once I had good crispy skinned chicken, I loved it.

                                                                                                                                                        1. re: linguafood

                                                                                                                                                          A small butane kitchen torch is very handy in the unfortunate event of floppy chicken skin.

                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                            That is true. I have one somewhere...... but where, that is the question.

                                                                                                                                                    2. I've got two rib-eye steaks in the fridge that need to get made tonight. Not sure what's going to go with them. I've got broccoli, oyster mushrooms, carrots (if they are still good), one sprig of rosemary.... I'll come up with something, hopefully! I've read that roasted mushrooms are an interesting crunch factor....

                                                                                                                                                      6 Replies
                                                                                                                                                      1. re: Kontxesi

                                                                                                                                                        Oyster mushrooms are one of my favorite mushrooms! They don't cook down as much as others, and have a wonderful flavor just sautéed in some butter and/or bacon fat along with some onions, and you can get them quite crispy.

                                                                                                                                                        You could make them as a side, or add a bit of wine & cream & herb of your choice as sauce for the rib-eyes.

                                                                                                                                                        (Not that I think rib-eyes need any sauce....mmmmmmrib-eyes).

                                                                                                                                                        1. re: linguafood

                                                                                                                                                          Hmmm. No wine and no cream in the house, and I can't go get any.... Think I can whip something up, though. My boyfriend does love a good mushroom sauce. I'd have to make pasta....

                                                                                                                                                          Oh. Speaking of pasta. I have a bunch of leftover sauce from last week. I guess I need to focus on using that up. Maybe kind of a Swiss steak application? Seems like a waste of good rib-eyes, but I've been so bad about letting things go. I threw away four containers of leftovers last night!

                                                                                                                                                          1. re: Kontxesi

                                                                                                                                                            No freezer?

                                                                                                                                                            And as for the shrooms, they are really just fine without wine or cream. Let 'em speak for themselves :-)

                                                                                                                                                            Shrooms & steak are a match made in heaven.

                                                                                                                                                            1. re: linguafood

                                                                                                                                                              The sauce has already been in the fridge for... five days, I think. I think I should go ahead and use it now that it's been in there that long, no? I'm really bad at freezing leftovers. I know I should, but I just... don't. :/

                                                                                                                                                              1. re: Kontxesi

                                                                                                                                                                Meh, it's fine to freeze but I have a low threshold for leftovers.

                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                  I grew up on leftovers, but I'm finding it harder and harder to get myself to eat them. I'm not sure why I keep cooking for 6 when I'm only feeding 2!

                                                                                                                                                      2. Last night while EJ was at poker, I spent some quality time in the kitchen! Made this thai butternut soup from the cooking light website, but used full fat coconut milk and veggie stock instead of chicken because that was what I had. http://www.myrecipes.com/recipe/thai-...
                                                                                                                                                        Since it is cold, windy and snowing here today, that will hit the spot after hot Pilates. I have a head of broccoli that needs using, so will try to think of something that will sort of complement the soup!

                                                                                                                                                        I also made a big spinach/romaine salad for lunches this week and some homemade cherry date bars for snacks. By this time I was tired and hungry, so made myself the last quesadilla from the leftover chicken, pepper onion mix, poured a glass of wine and tried to catch up on Top Chef!

                                                                                                                                                        1 Reply
                                                                                                                                                        1. re: iowagirl

                                                                                                                                                          Sounds like a great butternut soup recipe. I've added it to my Pepperplate account. Thanks!

                                                                                                                                                        2. I'm back from my West Coast travel (and boy did I eat well!).

                                                                                                                                                          Things we ate to celebrate being back in the kitchen:
                                                                                                                                                          beef bourguignon - the best beef stew option, clearly
                                                                                                                                                          Braised lamb shanks with green beans
                                                                                                                                                          An outdoor BBQ/bondfire - this included things like brisket chili, corn bread, s'mores, butternut squash bisque

                                                                                                                                                          I think tonight we'll eat some super spicy beef chili.

                                                                                                                                                          This week we meet the wood stove folks to see about installing our Vermont Castings stove in our living room. I love the winter!

                                                                                                                                                          6 Replies
                                                                                                                                                          1. re: gini

                                                                                                                                                            did you report on the SF Board about your eating adventures, gini?

                                                                                                                                                            1. re: gini

                                                                                                                                                              I love the winter too! Can't wait for the snow to come, which from what I've heard may be this week... well.. just a tad

                                                                                                                                                              1. re: acssss

                                                                                                                                                                I'll send you any snow that lands in Baltimore this winter, I am not a fan of the white stuff :)

                                                                                                                                                                1. re: acssss

                                                                                                                                                                  Please feel free to take ours. I am tired of it already! We have about 25 cm deep with your name written all over it. :)

                                                                                                                                                                  1. re: acssss

                                                                                                                                                                    It was snowing when I woke up this morning! But sadly it didn't stick.

                                                                                                                                                                2. First snow squall predicted for this evening in my neck of the woods. A little wet snow is falling now, but melting just before it hits the ground.

                                                                                                                                                                  We celebrated Cdn Thanksgiving last month, but I'm lucky to be invited to an American Thanksgiving dinner in a couple weeks, prepared by a very talented Chowhound.

                                                                                                                                                                  Turkey kofte tonight, with quinoa pilaf and the roasted squash with tahini from Ottolenghi and Tamimi's Jerusalem book.

                                                                                                                                                                  1. oh you people!

                                                                                                                                                                    I have been on a non-cooking-but-eating-2-day extravaganza, so much so that last night, after a huge happy hour repast (fried chicken, burger, oysters, chips, padron peppers - all shared but still a lot of food) with some local and not-local CH-ers, then a stop at a bar for wonderfully spicy and buttery cilantro & habanero popcorn, and THEN "dinner" at a Laotian place, I vowed today would be a day of fasting. and then I come here and i'm suddenly starving again.

                                                                                                                                                                    the BF is home tonight and making dinner. chicken something. and i'm dying for it already. "grumble-grumble", said the greedy and forgetful tummy.

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. Yesterday's slow roasted pork is being turned into sugo (a new term for me!) I've added onions, garlic, celery, carrot, bay, fennel seeds, rosemary, sage, tomatoes and wine. I was toying with the idea of making pappardelle to serve it with but I've got a package of TJ's dried stuff that will do. A salad of shaved fennel, rocket, lemon and parmesan to go alongside side. I can't wait!

                                                                                                                                                                      1. Comfort food nite: chicken fried chicken featuring boneless chicken breasts (leaving the skin on) pounded and egg washed then coated in seasoned flour. These will be lightly fried then finished in the oven. Mashed potatoes & brown chicken gravy and buttered peas with cumin and onion for sides. Leaning toward making a few biscuits for the gravy.

                                                                                                                                                                        4 Replies
                                                                                                                                                                        1. re: Cherylptw

                                                                                                                                                                          That sounds so yummy! Pardon me while I wipe up my drool. Hope you post a pix. I would love to lick the screen and I'm sure it would taste good! LOL.

                                                                                                                                                                          1. re: boyzoma

                                                                                                                                                                            Here's a pic; its not that clear but anyways :)

                                                                                                                                                                            T'was good!

                                                                                                                                                                             
                                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                                              That is making me very hungry. It sounds delicious.

                                                                                                                                                                            2. After a trip to the US this weekend and a stop at Wegmans (I love this store), I had a little Spanish feast last night. Marcona Almonds, membrillo, tortas de aciete, and 18 month Manchego. Tonight will be local lambchops with beer braised brussel sprouts and bacon.
                                                                                                                                                                              Thank you all for inspiration; I have been in a culinary rut lately.

                                                                                                                                                                              2 Replies
                                                                                                                                                                              1. re: icey

                                                                                                                                                                                welcome, icey!
                                                                                                                                                                                both dinners sound great. I particularly love those tortas de aceite!

                                                                                                                                                                                1. re: icey

                                                                                                                                                                                  Nicely done on the Wegmans-inspired Spanish feast! And tonight's dinner sounds just as good!

                                                                                                                                                                                2. Not feeling so hot today. The stress at work is going to kill me. Anyway, tonight's dinner is going to be leftover smoked brisket, TJ cheese tortellini, and French onion soup I made on Saturday. It's a hodge podge of stuff but easy enough to get ready.

                                                                                                                                                                                  2 Replies
                                                                                                                                                                                  1. re: Njchicaa

                                                                                                                                                                                    Take it easy Njchicaa - brisket is better as leftovers anyway.

                                                                                                                                                                                    1. re: Njchicaa

                                                                                                                                                                                      Your food always sounds so delicious to me. I hope the job stress cools down for you soon.

                                                                                                                                                                                    2. Smothered pork chops. A recipe from my mil, which I haven't made since last winter, probably.
                                                                                                                                                                                      These are browned, then cooked slowly along with sautéed onions, tomato sauce and a few other ingredients I tried not to think about too much as I shook them into the pot. I deglazed with some Dessert wine, as it was the only thing within reach. We will see how that goes.
                                                                                                                                                                                      A bakes sweet potato to go with, and hopefully some sautéed spinach if I can make it to the store.
                                                                                                                                                                                      I marinated my little 2# brisket in soy Vay today, in anticipation of braising it tomorrow. It's so tiny, but I figure a good jumping off point. Any pointers with this guy?
                                                                                                                                                                                      I think I'll do 300F for two to three hours, then uncoved and blasted to crisp up the edges. Sides are very much up in the air still, BUT I'm COOKING!
                                                                                                                                                                                      Obviously, a big deal for me :)

                                                                                                                                                                                      6 Replies
                                                                                                                                                                                      1. re: rabaja

                                                                                                                                                                                        Yea to you cooking and a big fat yea to the menu. It sounds great.

                                                                                                                                                                                        1. re: rabaja

                                                                                                                                                                                          rabaja - I had to go google "soy Vay" - embarrassed to say I never heard of it before, but I love brisket, so I'm gonna go get me somma that and try to cook it with that.

                                                                                                                                                                                          1. re: acssss

                                                                                                                                                                                            Someone posted about the brisket in Soy Vay (scubadoo?) a couple of threads ago, and it sounded so good and easy to me.
                                                                                                                                                                                            I'm hoping it rains tomorrow so that the braise will be warm and comforting. It will likely be sunny and 72. Must talk to the husband about that move east.

                                                                                                                                                                                            1. re: rabaja

                                                                                                                                                                                              I must've missed that - but I'm going to buy it and try it.
                                                                                                                                                                                              We lived in Austin for a few years, and my husband, who loves the warm weather, was in 7th heaven. I, on the other hand, although Austin is one of the more beautiful cities in America, missed the "four seasons" - especially the snow (ny'er - typical!)

                                                                                                                                                                                              1. re: rabaja

                                                                                                                                                                                                I did the brisket that FoodChic posted about and it was delish!

                                                                                                                                                                                                http://chowhound.chow.com/topics/9224...

                                                                                                                                                                                                1. re: tcamp

                                                                                                                                                                                                  That's it! Thank you for the link. I'm getting ready to throw mine in the oven now.

                                                                                                                                                                                                  What did you serve as sides?

                                                                                                                                                                                          2. I was busy busy busy all weekend and ate ate ate... the phyllo dough came out perfect, as usual (did I marry the right man, or what?) - and we had the entire weekend to stuff ourselves with stuffed pastries :-)

                                                                                                                                                                                            Unfortunately, it's hard to beat that, so I won't even try.

                                                                                                                                                                                            Tonight on the menu are mashed baked potatoes smothered in green beans with tomatoes and onions (cinnamon, cumin, turmeric, paprika to spice it up) - the green beans come out like a sauce (hence the smothering).

                                                                                                                                                                                            Hope you all had a good weekend and are prepared for the cold weather... (I LOVE the snow - can't wait!!)

                                                                                                                                                                                            5 Replies
                                                                                                                                                                                            1. re: acssss

                                                                                                                                                                                              What did you stuff the phyllo with??

                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                Some with feta, some with mushrooms, some with spinach and some with mashed potatoes.

                                                                                                                                                                                                Husband also makes the phyllo a bit thicker when he makes croissants out of them (that's one of our thanksgiving desserts) and stuffs them with delicious cream!

                                                                                                                                                                                                1. re: acssss

                                                                                                                                                                                                  Those sound fantastic! Savory strudel is so delicious.

                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                    That is a good name for it... I think I'll steal that.
                                                                                                                                                                                                    He makes two kinds of dough that I stuff - one is phyllo dough, which I prefer, and the other is a lighter more buttery puff pastry. Every time I want him to make it, I have to start explaining the texture and I never know what to call them - now I do - thanks!

                                                                                                                                                                                              2. re: acssss

                                                                                                                                                                                                I'm so impressed by the home made phyllo! Enjoy the snow.

                                                                                                                                                                                              3. Potatoes are baking, Bulleit for the vet, wine for me, pork chops are finishing up in their spicy buttermilk for a braise in a screaming hot pan before they join the potatoes briefly. Spinach is the veg.

                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                  Please thank the vet on behalf of my family.

                                                                                                                                                                                                2. Oh and lest I forget.
                                                                                                                                                                                                  On my bucket list for the second half of my life is to make more and more things homemade (less chemicals, yada yada yada)
                                                                                                                                                                                                  This last weekend, due to husbands desire and need to have turkey sandwiches at school, I bought woodchips (next time, I'll get some from our forest) and made for the first time smoked turkey breasts for sandwiches on the cooktop in our kitchen. Probably most of you do that on a regular basis, but for me it was a very bid deal. I'm very proud :-)

                                                                                                                                                                                                  Now... all I have to do is learn how to raise and kill the turkey myself

                                                                                                                                                                                                  10 Replies
                                                                                                                                                                                                  1. re: acssss

                                                                                                                                                                                                    Wow nice, I have also pretty much started making as much as possible at home. It's fun and allows me to have control which I love! I often get ideas for sauces or dressings in the store and then just recreate at home. The sight of Pimento cheese last week is what led to me recent obsession and various homemade versions.

                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                      Thanks, even though I know for some cooks this is like child's play :-)
                                                                                                                                                                                                      Good luck with the cheese fldhkybnva - and FEEL BETTER

                                                                                                                                                                                                    2. re: acssss

                                                                                                                                                                                                      You made smoked turkey breasts in your kitchen? Please explain how!

                                                                                                                                                                                                      Can't do it at my place because there's no way I could get the ventilation needed - but am curious.

                                                                                                                                                                                                      1. re: Jeanne

                                                                                                                                                                                                        No ventilation needed! That's what was amazing. The kitchen smelled WONDERFUL and no smoke. This is how I did it:

                                                                                                                                                                                                        I used an 8 qt pot, but if you have a large piece of meat, you may need a larger pot.
                                                                                                                                                                                                        Cover the bottom with a 10x10 piece of aluminum foil
                                                                                                                                                                                                        Sprinkle 3 Tbl of wood chips (I used Cameron's Maple) over the foil
                                                                                                                                                                                                        Cover the wood chips with another 10x10 piece of aluminum foil
                                                                                                                                                                                                        Put a steamer over the foil (I used a stainless steel steamer)
                                                                                                                                                                                                        Place the turkey breasts (skin side up) on the steamer.
                                                                                                                                                                                                        Season the meat (I just seasoned the skin with Cajun spice)
                                                                                                                                                                                                        Tightly line the pot lid with aluminum foil, and cover the pot.
                                                                                                                                                                                                        Add additional aluminum foil around the top and make sure it is tight.
                                                                                                                                                                                                        I have a gas stove, but heard it was fine with electric as well - turn heat to max for 5 minutes
                                                                                                                                                                                                        Turn heat down to medium/medium low
                                                                                                                                                                                                        Cook for 45 minutes - 1 hour

                                                                                                                                                                                                        Don't lift the lid before it is done - and if you take out the meat and cover the lid quickly, you won't have any smoke.

                                                                                                                                                                                                        Good luck

                                                                                                                                                                                                        1. re: acssss

                                                                                                                                                                                                          oh we are definitely going to try this. thanks!

                                                                                                                                                                                                          1. re: acssss

                                                                                                                                                                                                            You didn't need to add any liquid to the pot to keep the bottom from burning? Interesting method....

                                                                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                                                                              No liquid... then it would be steamed, not smoked :-)
                                                                                                                                                                                                              Try it... you'll like it!

                                                                                                                                                                                                        2. re: acssss

                                                                                                                                                                                                          Nope - most of us don't do cooktop smoked turkey breasts. That moves you into "advanced" category in my books. Thanks for the encouragement to try it and your clear instructions.

                                                                                                                                                                                                        3. Tonight is leftovers of my "make do" beef stew. Yesterday I discovered 2+ lbs of stew meat from our cow but had no interest in going to the store so I decided to "make do" with what I had on hand.

                                                                                                                                                                                                          I seasoned the meat with S&P, sprinkled with flour and seared in peanut oil in the slow cooker pot. Took the meat out and added 2 shallots, a small red onion, a med. yellow onion, and a couple of frozen cloves of garlic and sautéed until soft and fragrant, Added a small can of tomato paste to the veggies and let that cook down. Put the meat back in along with small cubes of assorted potatoes and chopped up borderline carrots. Over the whole thing went some red wine, beef broth, dried thyme, bay leaves, a couple of heavy dashes of worcestershire sauce and tabasco. Last but not least about a cup or so of finely chopped prunes. Gave the whole thing a big stir and set my slow cooker for 4 hours. Meanwhile I baked up a loaf of simple white bread to go with it. It was quite good and very filling.

                                                                                                                                                                                                          I think it will be even better tonight!

                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                            Make do is often surprisingly amazing, I need to remind myself of that when I feel uninspired by the thought of "make do." I am trying to clean out the fridge,freezer, and pantry somewhat for the holidays so going to try to convince myself to "make do" for a couple of weeks. I'm sure I'll inevitably still fill up grocery carts, but will fight the urge. I can't seem to just not buy things even if I know I already have a house full for example if I buy extra the week before, tough habit to break. I'll still buy the usual amount for "back up"...crazy much?

                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                              I totally hear you. If I hadn't been so lazy I would have gone to the store, LOL.

                                                                                                                                                                                                              I think I like doing a pantry challenge just because it means I can go shopping…

                                                                                                                                                                                                            2. re: foodieX2

                                                                                                                                                                                                              I was with you until you added dried plums/prunes -- I've never had those with beef, only with pork. Do they just dissolve to become part of the sauce, or keep their shape?

                                                                                                                                                                                                              1. re: MidwesternerTT

                                                                                                                                                                                                                You don't know what you are missing! They some what disappear/dissolve but add such richness and depth of flavor.

                                                                                                                                                                                                            3. Leftovers are on tonight's menu.

                                                                                                                                                                                                              I have some lobster chunks that need to be used so bisque it is. There will be a green salad on the side topped by a drizzle of olive oil, a squeeze of lemon and a sprinkle of sea salt.

                                                                                                                                                                                                              I'll be raising a glass to all my brothers and sisters who served their country.

                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                Only you, Steve, would have lobster chunks that need to be used :-)
                                                                                                                                                                                                                I have lobster maybe once every couple of years... at a restaurant... on my birthday... if I'm good.

                                                                                                                                                                                                                And, yes, salute to all those who serve and who have served our country!

                                                                                                                                                                                                              2. Tonight is a sort of deconstructed stroganoff with chicken since i had ground beef a couple of nights ago that i wanted to make into stroganoff. Chicken breasts seasoned with badia and sunny Paris seared in a pan and popped in a 350 oven. Button mushrooms and sliced onions are sauted in a pan til nice and brown. A sprinkle of flour and a few more minutes to toast the flour and then some chicken stock, a splash of worcesteshire go in and a bit of sour cream to finish. I am not going make it to saucy because I am serving roasted rosemary fingerling potatoes instead of buttered noodles. Cute little Roly poly zucchini cut into wedges and coated in oo, salt, pepper and garlic and roasted. Dishes will be plentiful tonight. I may try to recruit help for cleanup.

                                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                  Hey, it goes without saying... the person who cooks DOES NOT CLEAN UP!

                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                    That chicken sounds so much better than my chicken.

                                                                                                                                                                                                                    Bawk, bawk, bawk.... baw gaaaaaawwwwp.

                                                                                                                                                                                                                    Bon appetit!

                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                      Wow, Badia and Sunny Paris, you've been in my kitchen again? I love the combination.

                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                        And mushroom and onions. Right in your wheelhouse. Mine, too.

                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                          Goes without saying, since SO has been away I do miss the chuckles at my "ugly plates of brown"

                                                                                                                                                                                                                      2. re: suzigirl

                                                                                                                                                                                                                        Thank for reminding me, I'm nearly out of Sunny Paris. Given my salt issues and the fabulousity of this stuff it runs out quickly which is a shame for the price .

                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                          Don't I know. It is brutal to pay for but it is so good. I wish I had that foodshooter to send someone the Aleppo I have.

                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                            Ooh I'd love it. It now comes the "table" with me which these days is the couch.

                                                                                                                                                                                                                      3. Finger foods mostly - Buffalo wings, garlic roast potato fries with blueberry "ketchup", baked beans from last night, celery and carrot sticks/bleu cheese dip. Sometimes you just crave something bad - really, really bad.

                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                        1. re: chefathome

                                                                                                                                                                                                                          Wait, blueberry ketchup? As a dip for fries? Please elaborate!

                                                                                                                                                                                                                          1. re: gini

                                                                                                                                                                                                                            It is a Serious Eats recipe and soooo good with fries, especially sweet potato fries. I could about a cup of it as is!

                                                                                                                                                                                                                        2. The dice are cast. We're off to the new local brewery to continue eating our way through the menu.

                                                                                                                                                                                                                          Here's hoping the smelts (or sardine sliders, let's not be picky) are finally available!!

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                            I want pub food. Hopefully this week. Have fun. Eats me a slider will ya?

                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                              I totally would, but we had another change of plans -- now it's cocktails and sashimi (and/or Cantonese food). It'll have to do '-)

                                                                                                                                                                                                                          2. I am still feeling rotten and had an unexpected long day at work. As I left work, I realized that I completely forgot to set the stove to clean last night since it was a mess from an overzealous frittata, so that's the first thing I did when I got home which left the oven out of service. Fortunately, I salvaged and decided that a stovetop soup would probably be a good option given my tempermental stomach and threw together a vat of shrimp with lobster sauce which was oh so good and didn't bother my stomach at all. I'm hoping tomorrow will be all better and I can get to the pepperoni parm :)

                                                                                                                                                                                                                            More importantly, I would like to thank all Veterans for their honorable service. Papa Fieldhawk served 30 years in the Army, and I am grateful for he and all of his fellow servicemen and women who voluntarily make sacrifices for the rest of us. I wish I could have spent the day with him but I enjoyed a wonderful ceremony from the office window. While in a meeting of about 20 people, I noticed the hospital ceremony outside in the courtyard which you couldn't really ignore given that the walls are floor-to-ceiling windows. I noticed the crowd standing and then overheard the Star Spangled Banner, although I drew a lot of stares my immediate reaction was to stand with hand over heart. I'm glad that I was able to partake in some way even though I had to be at work.

                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                              Thank your father for his service and my freedom.
                                                                                                                                                                                                                              Bless your heart for being able to pull off a workday when your stomach is gone awry. When I am down, everything suffers. Feel better soon. You have been "off" to long.

                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                Thanks, fingers crossed and I'll pass the message along. I truly believe that he loved nearly every minute of it and it was very hard for him when he retired a few years ago. I'm glad to have grown up as an Army brat and wouldn't have traded it for anything else. Hooah!! Your chicken stroganoff is now enticing me, it's belly pleasing right? It'd be a great use for the sour cream I've been meaning to use up in the fridge. It usually takes my body 3 or so days to get over the bloat madness so hopefully tomorrow I'll be better, today I sat in a chair feeling like an beached Orca.

                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                  It was more of a chicken breast with a stroganoff sauce but it was tasty and my belly didn't get upset. I also ate a good portion. Hopefully the stomach madness subsides soon. I feel for you.

                                                                                                                                                                                                                              2. re: fldhkybnva

                                                                                                                                                                                                                                I usually enjoy oven cleaning as it heats us the kitchen nicely.
                                                                                                                                                                                                                                Your father sure gave your family a wonderful heritage. You must be very proud of him. Nice that you were able to participate in that ceremony, even through a window! Wish I had tracked one down yesterday as these small towns usually do a good job with them.

                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                  Oh yes, I got save a few bucks by turning the heat off it gets so steamy and cozy. The small town ceremonies are in fact usually quite nice and they seem to make more of a particular point to honor such holidays.

                                                                                                                                                                                                                              3. Porterhouse steak, sauteed mushrooms, baked potatoes, green beans almondine. Simple cooking for me after a busy day. It looks like we'll be able to continue getting good groceries in 2014 - our individual-insurance broker came up with a different health insurance option that keeps costs level (our current plan had a 25% price increase).

                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                1. re: MidwesternerTT

                                                                                                                                                                                                                                  And tonight a composed salad with the leftovers. I gently warmed the remaining steak thinly sliced & the remaining green beans & sliced almonds, and made mini-grilled-cheese sandwich croutons. Bed of lettuce, sprinkled with grape tomato halves, and the croutons, spoonfuls of green beans at 3/6/9/12 and steak fanned across the top. Creamy Poppyseed dressing.

                                                                                                                                                                                                                                  Spiced pear bundt cake for dessert. It's been keeping well in the refrigerator.

                                                                                                                                                                                                                                2. Tonight we're still using up BBQ leftovers. This time sausages. I've decided to do a bit of a throw all sorts of things together meal.

                                                                                                                                                                                                                                  Lentils, pearl cous cous, lots of fresh mint and parsley will get thrown together with slices of refried sausage with a lemon & mustard dressing. I'll probably serve it lukewarm. Roast cherry tomatoes on the side and maybe some goats' milk feta as well as I need to use it up.

                                                                                                                                                                                                                                    1. so after yesterday's marathon-of-eating-out, i really did end up "fasting" the entire day until 7:00 tonight, when the BF made dinner. BBQ chicken (sauced, not actually grilled), warm potato salad, and a green salad. it was all delish.

                                                                                                                                                                                                                                      tomorrow night i'm at the oldster's, so it's catch-as-catch-can for dinner, then Wed. my sister & i have tix to go see David Sedaris (!!!) so we may have to forego dinner as there'll be traffic. Thursday i finally hope to be in the kitchen again and i'm thinking monkfish. a Spanish monkfish dish i saw a tempting recipe for... we'll see....

                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                      11 Replies
                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                        David Sedaris? You lucky duck! Where is he?
                                                                                                                                                                                                                                        Good enough reason to forgo eating!

                                                                                                                                                                                                                                        1. re: rabaja

                                                                                                                                                                                                                                          MARIN, rabaja! nearer to you then me, right?

                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                            Civic center, huh? How'd I miss that?!
                                                                                                                                                                                                                                            Enjoy!

                                                                                                                                                                                                                                            Oh, and Sol Food in San Rafael is open late. Grab a Cubano or a bistec sandwich for your drive back to the city.

                                                                                                                                                                                                                                              1. re: rabaja

                                                                                                                                                                                                                                                Hey rabaja - Sedaris is actually at the Marin Veterans' Memorial Auditorium - it looks like Sol's is not quite as close as it is to Civic Center? I still went ahead and printed a map from the auditorium to Sol's, just in case.... thanks again!

                                                                                                                                                                                                                                          2. re: mariacarmen

                                                                                                                                                                                                                                            Sedaris is Da BEST.

                                                                                                                                                                                                                                            Hope you're recovered by then!!!

                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                Sedaris is a hoot. Maybe hit up F3 in Sausalito before the show for some decent nibbles (Frenchy bar food).

                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                  Wow! Just checked F3's menu. Our kids just bought their first home in Corte Madera. I'm definitely telling them about this and when we're in Mill Valley over Christmas will check it out. Thanks for mentioning it.

                                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                                    just saw this, actually, steve h. we thought we were going to hit too much traffic to have dinner before, but as it turned out we would have had time. good to know for another time. i made do with a small container of thai chicken curry soup from a take-out sandwich place - fine enough fare for a cold.

                                                                                                                                                                                                                                              2. The last 24 hours have turned into a complete bag of shite. Father in law has had a heart attack (not a major one - although at 83 everything is major). Nephew is also currently at the A & E department of the local hospital - he recently had a bad infection which resulted in him being admitted for a couple of days. It appeared to have cleared up but now seems to have returned.

                                                                                                                                                                                                                                                So, assuming we get chance to have a proper dinner, it'll be baked pork meatballs. Mince, onion, garlic and basil - shaped into balls, A sauce made from tinned tomatoes, ketchup, basil, lottsa pepper, onion and garlic. Most of that goes in the baking dish, balls on top, the rest of the sauce on top of that which is then further topped with a breadcrumb/cheese mix. Crusty bread and a salad alongside.

                                                                                                                                                                                                                                                10 Replies
                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                  The in-laws have had quite a time of it lately. Sorry to hear of more bad news, Harters. I hope all make speedy recoveries and that you get to have those delicious-sounding pork meatballs for dinner.

                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                    Oh Harters, I'm so sorry to hear about your FIL and your nephew! Hope both recover very soon.

                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                      Sorry to hear that H. Hope they both get better soon. My mother had a heart attack last year (recovered now thankfully and back at work).
                                                                                                                                                                                                                                                      It happened whilst she was trying to move a wardrobe-she's 78.

                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                        I'm sorry to hear about more health troubles in the Harters household. I wish everyone good health and get well soon.

                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                          oh hell - Mrs. H's family has been through the ringer lately! sorry to hear. it's true that at 83 everything is major - hope he's on the mend soon - and the nephew.

                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                            I'm so sorry to hear about your FIL.... and all that after your recent offering of bags full of shite....

                                                                                                                                                                                                                                                            Ack.

                                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                                              Sorry to hear about the health woes of the family. Wishing them both a speedy recovery.

                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                Sorry to hear about your family; hope everything turns out well and speedily

                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                  Sorry to hear the inlaws are having more medical woes

                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                    Sorry about the troubles again, Harters. Hope all come thru in good shape.

                                                                                                                                                                                                                                                                  2. Last night's dinner was seared flat iron steak, arugula with creamy blue cheese balsamic vinaigrette, steamed asparagus with walnut oil and chopped walnuts, and buttered corn on the cob. Gin cocktails for dessert.

                                                                                                                                                                                                                                                                    Tonight's meal will be a beef stew with turnips and daikon radish that my hubby made. He baked it low and slow in the oven.

                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                      I had a flat iron (with mushroom gravy from the pan drippins, and mashed potato), and a salad with blue cheese as well!

                                                                                                                                                                                                                                                                      Great minds think alike!

                                                                                                                                                                                                                                                                    2. Last night's buttermilk soaked pork chops provided some happy bone gnawing on my part and now there is snow on the ground. I feel like a throwback in some cave dwelling in the mountains. Harsh reality the minor kitchen work starts next week and we have paint and stuff to buy. There is no such thing as a minor kitchen reno. This week I plan to go wild with a pound of hamburger recipes and others suitable for freezing. I think WFD tonight will be mac and cheese with ham and mushrooms but haven't decided. Also on the menu is a lentil soup with kielbasi- a Barefoot Contessa recipe. Instead of trying to avoid leftovers I am trying to create them.

                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                                                                        ah... snow :-) Enjoying a large bowl of lentil soup and staying warm inside while looking out toward the snowy white horizon sounds like the perfect afternoon - enjoy!

                                                                                                                                                                                                                                                                      2. I sprained my ankle last night coming down the subway stairs, so I wasn't in the mood to get too fancy in the kitchen. However, there were some odds and ends that needed to be used up, so I managed to cobble together some stuffed onions, using the onion from the Marcella Hazan tomato sauce, some leftover meatballs, olives, duxelles, capers and cheese, all chopped together and sauteed briefly. DH declared them better than stuffed mushrooms, which is really high praise given his devotion to stuffed mushrooms! We rounded out the meal with a few other leftover bits. Now that the fridge is clean, I have a feeling tonight will be takeout.

                                                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                                                                                                          ow! stay off that ankle, bio! though those onions do some delish.

                                                                                                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                                                                                                            If that is what you "scrape together" on a sprained ankle what do you do when you feel well? Very impressive!
                                                                                                                                                                                                                                                                            Feel better!

                                                                                                                                                                                                                                                                              1. re: biondanonima

                                                                                                                                                                                                                                                                                Ouch. Sprains are a bitch.

                                                                                                                                                                                                                                                                                Good excuse to have your family cater to you for a while '-)

                                                                                                                                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                                                                                                                                  OW about the ankle, biond! Take it easy - delivery sounds like the way to go.

                                                                                                                                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                                                                                                                                    So sorry about the ankle. I second the RICE method. Take it easy.

                                                                                                                                                                                                                                                                                  2. well, i fought it with everything i had but i caught a cold. dammit. i was just about 6 weeks shy of not having gotten sick for an entire year! it's not a bad one, so far, but i elected to stay home in bed so it wouldn't get worse, wouldn't infect others, and wouldn't linger.

                                                                                                                                                                                                                                                                                    defrosting some leftover cottage pie for my dinner tonight. also some chicken stock for doctoring up with garlic, chilis, lemon juice, and hopefully ginger if i can get the BF to go out and get it for me, for sipping the rest of the day. honey-lemon-minted green tea is already at hand, gargling with peroxide done, cold tabs taken, tissue at the ready. i will not let this thing take over my week - David Sedaris awaits!

                                                                                                                                                                                                                                                                                    8 Replies
                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                      Oy - what is going on with the people on this thread - it seems everyone has bad news. Well, it looks like you are on top of things MC - feel better!

                                                                                                                                                                                                                                                                                        1. re: rabaja

                                                                                                                                                                                                                                                                                          thanks, y'all. mine's pretty minor, compared to others'.

                                                                                                                                                                                                                                                                                        2. re: mariacarmen

                                                                                                                                                                                                                                                                                          I think it's exceptionally noble of you to take a day in bed, so as not to risk others. Bravery and comittment to humankind personified ;-)

                                                                                                                                                                                                                                                                                          Tom Yam soup, that's what ya want for a cold. http://www.bbc.co.uk/food/recipes/tom...

                                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                                            yes, my unselfishness abounds. : )

                                                                                                                                                                                                                                                                                            mmmm.... yes i do want that. you're offering to make it and bring it, i take it? hmmm??

                                                                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                                                                              I'm with Harters on this one- Tom Yum or Tom Kha when sick or hungover.

                                                                                                                                                                                                                                                                                            2. re: mariacarmen

                                                                                                                                                                                                                                                                                              Poor baby. Sounds like you are doing everything right.

                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                Slam down a hot toddy or two.....works for me when I get the sniffles:) Seriously though I hope you feel better.

                                                                                                                                                                                                                                                                                              2. Roasted pork with a porchetta-style rub, roasted squash, roasted beets, roasted potatoes. Maybe also a Northern Spy apple crisp.

                                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                                1. re: prima

                                                                                                                                                                                                                                                                                                  Sounds great and love the seasonal sides.

                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                    Thanks! I love dinners where I can roast everything at the same time. This faux-porchetta turned out better than my last faux-porchetta, in that it was more tender, and a little juicier, even though the pork I used was very lean. Roasted a 1.5 lb roast for roughly 2 h at 280 Fdegrees with the convection on. The potatoes, cut roughly 1/2 inch thick, roasted at 280 degrees F in around 1 h 20, and the 1/2 slice thick squash slices roasted in an hour.

                                                                                                                                                                                                                                                                                                    1. re: prima

                                                                                                                                                                                                                                                                                                      You have me everything except the beets. But I certainly can leave those out. Sounds so good. Love the roasted "everything".

                                                                                                                                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                                                                                                                                        Ya, seems Chowhounds either love or hate beets. :)